Vegetarian Lasagna

With no meat to get in the way this lasagna isn't messing around. Here are our top tips for getting it perfect every time. 

1. Use low-moisture mozzarella. 

Fresh mozz is great, but it's too watery for lasagna. Though we generally prefer freshly grated cheese, the pre-packaged shredded kind is best here. It has the least amount of moisture and will yield the stretchiest results. CHEESEPULL! 🙌

2. Go for whole milk ricotta. 

Since ricotta is such an integral part of lasagna, you want to use the best stuff possible. Fat=flavor, and whole milk ricotta is wayyy creamier than the low-fat variety.

3. Don't skip the egg!

Ever wonder why you need to stir an egg into the ricotta mixture of a lasagna? The answer: to help bind! An egg will help the cheeses firm up (and not separate), so you get the best layers possible. 

4. Jarred marinara is GOOD.

Use something that tastes delish tossed with plain old spaghetti. (Our favorite is Rao's!) Starting with store-bought sauce will speed up the process, making this dish totally possible on a weeknight. If you want to make your own, more power to you. This tomato sauce would work great here.

5. Opt for no-boil lasagna noodles. 

Boiling lasagna noodles can be extremely annoying. The noodles always seem to rip when you take them out, plus they curl while you prep everything else. Flat no-boil lasagna noodles ease the assembly process.

6. Crank up the heat during the last 15 minutes.

Covering the lasagna and baking it 350° is key for cooking the pasta evenly. But during the last 15 minutes, you're gonna want to up the temp and take off the foil. The top layer of cheese will melt perfectly and the edges will get nice and crispy.